This recipe, from La Golondrina Cafe a L.A. Mexican restaurant established in 1924, combines a silky, rich custard base sweetened with condensed and evaporated milks.
The subtle hints of vanilla and amaretto pair perfectly with the orange-infused caramel topping. The restaurant serves its flan with a sprinkling of dried cranberries, toasted pecans, whipped cream and an optional strawberry sauce.
La Golondrina Cafe's flan
Total time: About 2 1/2 hours, plus chilling time for the flan
3/4 cup sugar
Juice of 1 orange, about 1/2 cup
2 1/2 (14-ounce) cans condensed milk
1 1/2 (12-ounce) cans evaporated milk
1 3/4 cups milk
1 tablespoon amaretto
1 tablespoon vanilla
1. In a medium, heavy-bottom saucepan, combine the sugar with the orange juice and one-fourth cup water. Bring to a boil, stirring occasionally until the sugar is completely dissolved.
Continue to cook until the sugar caramelizes and turns an amber color, then remove from the heat and immediately pour into a 13-by-9-inch glass baking dish and allow to cool to room temperature.
2. Heat the oven to 300 degrees. In a large bowl, whisk together the eggs, then whisk in the condensed, evaporated and regular milks. Whisk in the amaretto and vanilla, and then pour the flan base into the baking dish.
3. Place the dish inside a large roasting pan (the roasting pan must be big enough so that there is a 1-inch clearance on all sides) and fill it with enough hot water so that it comes halfway up the side of the glass baking dish.
Place the pan in the oven and cook 1 1/2 to 2 hours, until a knife inserted near the center of the flan comes out clean. Remove the flan from the water bath and allow to cool, then place in the refrigerator, loosely covered, to chill until cold, preferably overnight. Invert onto a platter and serve immediately.